Avocado Tortillas with salad and bean filling

Wrap salad final


I love how easy Mexican food is to prepare and it’s a joy to make because I know my family is going to love it.   These tortillas are going to be perfect for some quick quesadillas or wraps. I used avocado which gives flavour and soft texture to the tortillas. Homemade tortillas are super easy, can make them ahead and cover with foil to avoid the dryness.

I stuffed these tortillas with fresh salads and beans. These wraps are a great healthy and delicious way to enjoy nutritious beans and fresh salad.

Yields-8 tortillas
Preparation time-15 minutes
Cooking time-25 minutes
Waiting time-20 minutes


  • Whole wheat flour- 2 cups
  • Avocado-2 medium
  • Roasted cumin powder-1 tsp
  • Garlic paste-1 tsp
  • Lemon juice-2 tsp
  • Salt- to taste
  • Olive oil-2 tsp

For filling:

  • Cooked red kidney beans-1/2cup
  • Chopped red onion-1medium
  • Chopped tomatoes-1medium (scoop out the inner seeds)
  • Chopped green bell peppers-1/2
  • Chopped orange bell pepper-1/2
  • Chopped yellow pepper-1/2
  • Chopped cucumber-1/2cup (seeds removed)
  • Salt- to taste
  • Balsamic vinegar-2tbsp
  • Olive oil-2tbsp
  • Thyme walnut yogurt spread- as required (recipe link)
  • Crushed black pepper-to taste


For tortillas:

  • Cut avocado in half, remove the pits and scoop the flesh out of their shells into a large bowls.
  • Mash avocados using a potato masher , add lemon juice, cuin powder, garlic paste, salt and mix well.
  • Add whole wheat flour to the avocado paste and knead into a smooth dough (add water if desired to knead the dough)
  • Smear olive oil on top of the dough wrap and let the dough rest for 15-20 minutes.
  • Then divide the dough to 8 portions balls.
  • Roll each dough balls in dry flour and roll it to 6-7 inch circles as big desired (sprinkle some extra flour if the dough sticks while rolling)
  • Cook the rolled tortillas in a skillet over medium-high heat for about 1-2minutes each side or until puffed and lightly browned.
  • Remove to a plate and cover with kitchen towel/napkin to keep warm.

For stuffing:

  • Combine all the ingredients mentioned in a except for the thyme-walnut spread in a bowl and toss well until combined.

For wraps:

  • Place tortilla on a plate/counter and place some lettuce leaf if desired.
  • Top with the bean salad dressing and finally top with 1-2tablespoon of thyme-walnut spread and turn in each end and roll up the sides to wrap tortillas.
  • Repeat with remaining tortillas and serve immediately.

Thyme Walnut spread (Recipe link)

Thyme dip2


  • Vegetables and spices can be personalised as per the taste.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on January 27, 2015, in International, Salad/Wraps, Soups, Salad and Wraps and tagged . Bookmark the permalink. 28 Comments.

  1. I too love Mexican food and your recipe for tortilla’s sounds really good, there is really nothing like having the homemade. This is such a great healthy meal.


  2. This looks delicious. I love all of these ingredients!


  3. Sounds delicious!

    Best Wishes, Chitra


    Liked by 1 person

  4. wow–you’ve been busy. That’s a lot of tortillas. Craving Mexican food right now 🙂


  5. This sounds very delicious 😀

    Liked by 1 person

  6. Very healthy platter…looks yummy!

    Liked by 1 person

  7. Load of veggies!!! Ah! Yum, yum!!! Now I know, how do you balance your diet in spite of being a foodie and a great cook!!!
    TC! Keep smiling 🙂


  8. I worry about store-bought tortillas and the carbs and lard, but have never heard of tortillas like these! I’m going to have to try these out sometime! (See there are some things I’ll eat higher in carb or fat and I think they are worth it coz they’re so good – store bought tortillas are NOT one of them!)

    This is so clever!


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